Wash all the vegetables but only peel the swede. Both the parsnips and the potatoes can keep their peel (to retain more fibre and nutrients). Chop in to bite sized pieces

I use a pressure cooker for this soup as it reduces the cooking time, But if you don’t have one then use a large pan. Add the oil to the pan and warm before adding the leeks. Cook on their own for about 5 minutes, turning occasionally to stop them colouring too much. Add the rest of the vegetables and stir. After a few minutes add the chilli, spices, bay leave, garlic, stock cube dissolved in the hot water, tinned tomatoes.